Summery tomato and peach salad with creamy burrata and basil

Summery tomato and peach salad with creamy burrata and basil: a fresh summer salad with sweet peaches, aromatic tomatoes, olive oil and balsamic vinegar.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 26 g
• Carbs: 14 g

Ingredients

• 4 tomatoes
• 2 peaches
• 1 ball of burrata
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 bunch of basil
• 1 pinch of sea salt
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · sieve

1. Wash the tomatoes, remove the stalk ends and cut them into rough wedges or thick slices. Wash and stone the peaches and cut them into pieces of a similar size.
2. Arrange the tomatoes and peaches alternately on a large platter or on plates. Layer them loosely so the juices can mingle.
3. Drain the burrata carefully and place it in the centre. Wash the basil, shake it dry and scatter the leaves over the top.
4. Drizzle the olive oil and balsamic vinegar over the salad. Season to taste with coarse sea salt and black pepper.
5. If you like, tear the burrata open a little so the creamy centre runs over the tomatoes and peaches.

Good to know

This is what a hot evening tastes like, with very little effort. Juicy, creamy and just the right mix of fresh and indulgent.

Swaps

Burrata → mozzarella made with milk from pasture-fed cows (also provides protein) | Peaches → nectarines (similar fibre, slightly firmer texture) | Balsamic vinegar → lemon juice (fresher, without added sweetness) | Basil → rocket (more bitter notes, also provides folate)

Allergens

Contains milk (burrata). Good for children if the pieces are cut to a suitable size; in pregnancy fine with burrata made from pasteurised milk.